Amazing Apple Crumble Pie
Bored of apples yet? Don't be! This pie/crumble hybrid is the best thing since sliced bread. It's a great introduction to pastry for beginners and it tastes out of this world!
This delicious pudding celebrates everything that is wonderful about this time of year - apples, blackberries, proper puddings and pastry. The combination of crisp, shortcrust pastry, warm, soft fruits and a crunchy, crumble topping is truly heaven-sent and I love nothing more than having a large wedge of this pie with heaps of custard and a dollop of vanilla ice cream - yum!
Amazing Apple and Blackberry Crumble Pie
For the pastry:
175g plain flour
90g cold butter, cut into cubes
2 tbsp water
For the filling:
4-6 Bramley apples (about 800g)
1 tbsp lemon juice
1½ tbsp plain flour
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
100g golden caster sugar, plus a little extra for sprinkling
50g raisins or sultanas
handful of fresh blackberries
For the crumble topping:
85g plain flour
pinch fine salt
85g unsalted butter, cut into small cubes
4 tbsp caster sugar
handful porridge oats (optional)
To make the pastry, pulse the flour and butter in a food processor until it resembles rough breadcrumbs. Add the water and pulse again until the mixture is just starting to come together. Lightly cover the work surface with flour, then lightly knead the pastry until smooth. Chill for 10 minutes. Then, on a floured surface, roll out the shortcrust pastry until it is about 3cm/1½in larger than a 23cm/9in pie plate or tin. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling.
Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.
For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples.
Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins and blackberries. Mix well.
Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream.
This delicious pudding celebrates everything that is wonderful about this time of year - apples, blackberries, proper puddings and pastry. The combination of crisp, shortcrust pastry, warm, soft fruits and a crunchy, crumble topping is truly heaven-sent and I love nothing more than having a large wedge of this pie with heaps of custard and a dollop of vanilla ice cream - yum!
Amazing Apple and Blackberry Crumble Pie
For the pastry:
175g plain flour
90g cold butter, cut into cubes
2 tbsp water
For the filling:
4-6 Bramley apples (about 800g)
1 tbsp lemon juice
1½ tbsp plain flour
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
100g golden caster sugar, plus a little extra for sprinkling
50g raisins or sultanas
handful of fresh blackberries
For the crumble topping:
85g plain flour
pinch fine salt
85g unsalted butter, cut into small cubes
4 tbsp caster sugar
handful porridge oats (optional)
To make the pastry, pulse the flour and butter in a food processor until it resembles rough breadcrumbs. Add the water and pulse again until the mixture is just starting to come together. Lightly cover the work surface with flour, then lightly knead the pastry until smooth. Chill for 10 minutes. Then, on a floured surface, roll out the shortcrust pastry until it is about 3cm/1½in larger than a 23cm/9in pie plate or tin. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling.
Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.
For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples.
Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins and blackberries. Mix well.
Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream.
Love this recipe! Check out my blog http://www.eatsimplelovefood.blogspot.co.uk/ x
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